Built for continuous service in demanding kitchens, this 48-inch liquid propane restaurant range delivers focused power and workflow efficiency for operators who require precise heat and consistent output. Designed with a combination of burners and an integrated griddle, the unit efficiently handles simultaneous cooking tasks, reducing staging time for high-volume menus. Operators benefit from robust construction and simplified controls to minimize downtime and streamline staffing.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas at the appliance before cleaning. Remove grates, burner caps, and oven racks; soak in a mild detergent solution. Scrub stainless surfaces with non-abrasive cleaner and soft cloth, then rinse and dry. Degrease griddle with scraper at lukewarm temperature, then wipe with a damp cloth. Clean vent and backriser to remove grease buildup. Inspect seals and pilot components; replace worn parts. Clean coils and burners monthly to maintain efficiency and reduce fire risk.#@@#Additional Info#@#Southbend’s 48" liquid propane range model 4484AC-3TR-LP delivers 175,000 BTU via two star/saut burners and a 36" griddle. It features a stainless steel exterior, manual controls, standing pilot, and battery spark ignition.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this 48-inch liquid propane restaurant range delivers focused power and workflow efficiency for operators who require precise heat and consistent output. Designed with a combination of burners and an integrated griddle, the unit efficiently handles simultaneous cooking tasks, reducing staging time for high-volume menus. Operators benefit from robust construction and simplified controls to minimize downtime and streamline staffing.
#@@# Burners and Griddle#@#
Two high-output star/sauté burners provide rapid boil and sear capacity, while the left 36-inch griddle offers flat-top cooking for proteins and breakfast items. Chefs enjoy a total power of 175,000 BTU to sustain extended service periods and maintain menu throughput.
#@@# Heavy Duty Plate#@#
Constructed with a 1/2-inch plate thickness on the griddle, the cooking surface preserves temperature during heavy use and reduces thermal variance across the plate. Line cooks achieve consistent browning and faster recovery between orders.
#@@# Oven and Cabinet#@#
The range includes a standard oven with battery spark ignition, paired with a storage cabinet and one rack to consolidate cookware and reduce footprint. Kitchen managers gain flexible cooking and staging space while maintaining organization.
#@@# Controls and Power#@#
Manual controls with a standing pilot simplify operation and service. The unit operates on a 120V, 5.9 amps, 60 hertz single-phase electrical supply for basic electrical needs. Technicians appreciate straightforward diagnostics and reduced electrical complexity.
#@@# Stainless Construction#@#
The stainless steel front, sides, shelf, and riser resist corrosion and allow aggressive cleaning protocols without cosmetic degradation. Facilities staff maintain sanitary surfaces required for institutional kitchens and meet NSF requirements.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily to confirm uniform flame and immediate ignition; tighten loose fittings and replace worn thermocouples. Clean stainless steel surfaces with a pH-neutral cleaner and soft cloth; remove carbon from grates and griddle with a scraper while warm, then degrease with approved solvent. Vacuum condenser and inspect vent riser for blockages monthly. Lubricate control valves annually and schedule professional CSA-certified service for LP systems every 12 months.